Soft Polenta With Roasted Herbs

Comfort food! Roasting the herbs lends them an even fuller flavor, giving ghe dish it's special savor! Adapted from Caprial's Cafe Favorites cookbook.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 2  garlic cloves, chopped
• 2  shallots, chopped
• 2  cups  vegetable stock (or chicken)
• 2⁄3 cup  finely ground polenta (cornmeal)
• 1  ounce  soft mild  goat cheese
• 1⁄4 cup heavy cream
•  salt and pepper
• 2  teaspoons unsalted butter
• 1  tablespoon  chopped fresh herb (such as basil, thyme, rosemary)

Directions

1. In a large saucepan, heat olive oil over high heat until very hot. Add the garlic and shallots and saute until they begin to give off their aroma, 2-3 minutes.
2. Add the stock and heat just to a boil. Gradually whisk in the polenta to avoid lumps from forming. Cook until the polenta is thick, 3-4 minutes. Add the cheese and cream and mix well. Season with salt and pepper and remove from the heat. Set aside.
3. In a small saute pan over high heat, cook the butter until golden brown, 2-3 minutes.
4. Add the herbs and immediately remove the pan from the heat. Stir the pan roasted herbs into the polenta and serve right away. Enjoy!